An easy recipe with Italian influences from ” The Cooking of the Middle East” by Claudia Roden.
This version is from Fay Maschler’s ” Eating In”. The original sweet and sour sauce originated in Hunnan, China and was a light vinegar and sugar mixture with little resemblance to the dish served in many Chinese restaurants today.
A recipe for kidneys from ” The Flavours of Andalucia” by Elizabeth Luard 1991. The book is a lovely introduction to the cooking of Andalucia. Its now out of print, although several second hand copies appear to be available online through Amazon second hand outlets.
